Flourless Banana Bread

banana bread

By Jenn Bruer


4 tablespoons of melted butter
1 1/2 cups ripe mashed bananas
1/2 cup of honey
1/4 cup sour cream (you can use full fat coconut milk if you don’t do dairy)
3 eggs beaten
1 tsp pure vanilla extract
1 teaspoon of baking soda
3/4 teaspoon of salt
1/2 tsp organic saigon cinnamon
3 cups of almond flour (or walnut if you like)
2 tbsp coconut flour
Optional additions: walnut pieces, pecan pieces, dark chocolate chips


  1. Preheat oven to 350°F, grease or line loaf pan with parchment
  2. In a mixer combine your “wet” ingredients until quite smooth
  3. In a separate bowl stir together your dry ingredients
  4. Add the dry ingredients to the wet slowly until well incorporated
  5. Pour mixture into prepared loaf pan, bake for 60 minutes
  6. Take the loaf out and let cool (minimum 10 minutes), slice the banana bread and place slices on a baking sheet, place in the oven at 325 for another 10 minutes to dry the bread out a little more (if you want to wait until you are serving it to cook the bread the additional 10 minutes you can, I do)
  7. Serve with a spread of butter or coconut oil and a drizzle of honey or maple syrup. Top with grilled bananas and a sprinkle of cinnamon if you wish!

This bread freezes well too!

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